# Chicken Saltimbocca: An Effortless and Stunning Skillet Meal
Chicken Saltimbocca is a charming Italian creation that pairs succulent chicken breasts with savory prosciutto and fragrant sage, all coated in a decadent, buttery wine reduction. This recipe may seem upscale, yet it can be prepared swiftly in a single skillet, making it a perfect option for hectic weeknights. With just a few straightforward steps, you can dazzle your family or guests without any fuss.
## Flavor Profile
The taste of Chicken Saltimbocca is rich and aromatic, showcasing:
– **Tender Chicken**: Perfectly cooked, offering a juicy foundation.
– **Salty Prosciutto**: Imparts a rich flavor and delightful saltiness.
– **Fresh Sage**: Provides a fragrant herbal touch that beautifully enhances the chicken.
– **Rich Wine Sauce**: A buttery sauce that brings all elements together, elevating the entire dish.
## Skill Level
This recipe is suitable for cooks of all experience levels. After discovering it at an Italian eatery, numerous home chefs quickly make it a weeknight staple due to its ease and impressive presentation.
## Recommended Tools
To achieve optimal results, a high-quality skillet is vital. It aids in creating the fond (the browned bits stuck to the bottom of the pan) for the sauce and guarantees even heat distribution.
## Serving Suggestions
Chicken Saltimbocca pairs excellently with:
– **Mashed Potatoes**: Smooth and comforting.
– **Risotto**: A luxurious, creamy side that enhances the dish.
– **Pasta**: A straightforward yet delightful option.
## Ingredient Tips and Smart Swaps
– **Chicken**: Use breasts of uniform thickness or chicken cutlets. If necessary, slice horizontally and pound for even thickness.
– **Prosciutto**: Make sure it’s sliced thinly. If small, overlay two pieces to cover the chicken. Alternatives include deli ham, bacon, or pancetta, although flavors will differ.
– **Herbs**: Fresh sage leaves are essential; dried sage will not deliver the same taste.
– **Wine**: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio. If unavailable, substitute with broth and a splash of lemon juice.
## How to Make Chicken Saltimbocca
1. **Prepare the Chicken**: Halve each chicken breast horizontally to create cutlets. Pound to an even thickness and season with salt and pepper.
2. **Assemble**: Place sage leaves and prosciutto on each cutlet, then lightly coat with flour.
3. **Cook the Chicken**: In a skillet, cook the chicken until golden and fully cooked, then remove and keep warm.
4. **Make the Sauce**: In the same skillet, add butter and wine, scraping up browned bits. Simmer, then incorporate chicken broth and reduce slightly.
5. **Finish**: Return the chicken to the skillet, ladle sauce over, and warm through.
### Cooking Tips
– Dry the chicken before seasoning for better prosciutto adherence.
– Scrape up browned bits for enhanced flavor in the sauce.
– Simmer wine just enough to evaporate alcohol and boost flavor.
– If the sauce reduces too much, add a splash of broth to loosen it.
– Press any lifting prosciutto back down with a spatula while cooking.
– Keep cooked cutlets covered to maintain warmth and juiciness.
## Storage
Leftovers can be kept in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of broth to retain tenderness. Freezing is not advised, as the prosciutto may become mushy and the sauce can separate.
### Conclusion
Chicken Saltimbocca is a tasty and sophisticated dish that can be assembled quickly, making it an excellent addition to your weeknight dinner lineup. Savor this Italian classic with your favorite sides for a satisfying meal that is visually appealing and delicious.